Asian sesame salmon, beautifully caramelized. Asian sauce is made by mixing together the sesame oil, honey, rice vinegar, soy sauce, red curry paste until honey is melted and blended beautifully with other ingredients. Serve this amazing salmon over rice, quinoa, or veggies.
I love good quality wild fresh salmon! This salmon you see on the photos is directly from the famous Seattle seafood market, and it is SO-O-O GOOD! Especially when you turn it into an Asian sesame salmon, beautifully caramelized and a little charred:
For this dish, I made a very simple but oh-so-flavorful Asian sauce, by mixing together the sesame oil, honey, rice vinegar, soy sauce, red curry paste until honey melted and blended beautifully with other ingredients. This creates a very tasty and gooey Asian sauce that is SPICY, SWEET, and SOUR – all at the same time!
Then I broiled the fish for about 5-7 minutes to caramelize the salmon, brushing with the sauce. As the final touch, I reduced the sauce slightly on the stove top and then poured it over the fish! Very simple? Yes! Very rich in flavor? Absolutely! Serve this Asian sesame salmon over quinoa, rice or your favorite veggies.
Asian sesame salmon, beautifully caramelized. Asian sauce is made by mixing together the sesame oil, honey, rice vinegar, soy sauce, red curry paste until honey is melted and blended beautifully with other ingredients. Serve this amazing salmon over rice, quinoa, or veggies.
- 1.5 lb salmon or use four 6-ounce salmon fillets
- 3 tablespoons sesame oil
- ¼ cup honey
- 2 tablespoons lemon juice or lime juice, freshly squeezed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon red curry paste
- 3 tablespoons sesame seeds toasted
- salt and pepper
-
Preheat the oven to 350 F.
-
In a small pan on low heat, whisk together the sesame oil, honey, rice vinegar, lemon juice, soy sauce, red curry paste until honey melts and blends with other ingredients.
-
Place salmon skin-side down in a baking dish, pour half the sauce over it, bake for about 10 minutes. Remove from oven. Increase oven temperature to broil. Place the fish back in the oven and broil for 5-7 more minutes, brushing with the sauce.
-
Remove skin from the salmon, pour sauce from the baking dish back into the small pan in step 2 (to the remaining half of the sauce) and reduce it slightly on medium heat. Pour the reduce sauce (glaze) over salmon. Sprinkle with toasted sesame seeds.
I am not big on salmon can I use another fish.
Absolutely! This sauce will go great with white fleshed fish like tilapia, cod, or halibut. Serve it on top of rice or quinoa.
I’ve been on a fish craze for the past couple of weeks, and I see that your blog posts are also filled with fish dishes! Love the sesame seeds on this one!
One of the things I really like about salmon is it takes to so many different flavors so well. This looks wonderful! Gorgeous dish – thanks so much.
That dish is stunning. Everyone must have been raving!
I love to cook salmon in an Asian way and one of my versions is pretty much the same as yours, except for the curry paste. Sounds (and sure looks!) like a great addition, will try that next time!
I love the way you prepared this salmon.
It looks stunning, fresh and juicy.
Great recipe!